Sweet Soy Asian Chicken. Have you ever walked into your house and smelled something so good that you just had to smile? That’s what happens when you make this chicken. It smells amazing, it tastes even better, and the whole family will come running to the kitchen.
This chicken is sweet, a little sticky, and packed with bold, yummy flavor. The best part? You don’t have to stand at the stove and watch it. Your slow cooker does all the hard work while you go do other things!
You only need five ingredients. Stir the sauce together, pour it over the chicken, turn on the slow cooker, and just wait. When dinnertime comes, the chicken is so soft and juicy it practically falls apart on its own. Serve it over some rice, throw some greens on the side, and watch everyone go back for more. This one is a keeper — easy to make, super tasty, and great for any night of the week!
Servings: 5
Ingredients
- 8 pieces chicken thigh cutlets, bone-in and skin on
- 0.5 cups kecap manis (sweet soy sauce — NOT regular soy sauce)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons sweet chilli sauce
Sweet Soy Asian Chicken: Steps
- Place the chicken: Lay all 8 pieces of chicken thigh cutlets, bone-in and skin on, flat on the bottom of your slow cooker. You don’t need to cut them or do anything special — just set them right in there.
- Mix the sauce: Get a small bowl. Stir together 0.5 cups kecap manis (sweet soy sauce — NOT regular soy sauce), 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 2 tablespoons sweet chilli sauce. Keep mixing until it all looks smooth and blended together.
- Pour sauce over the chicken: Pour all of that sauce right on top of the chicken. Try your best to get every piece covered so they all soak up the good stuff.
- Cook on low: Put the lid on the slow cooker and set it to LOW. Cook it for around 4 and a half hours. Try not to lift the lid too much — keeping the heat in helps the chicken get really tender and juicy!
- Baste if you can: If you’re home while it’s cooking, use a big spoon to scoop up some sauce from the bottom and pour it back over the chicken a couple of times. This makes the color darker and the flavor even better. But if you forget — no big deal, it’ll still taste great!
- Serve it up: Spoon the chicken over brown rice and put some Asian greens on the side. Drizzle a little of the extra sauce from the pot on top. Eat it while it’s hot and enjoy every single bite!
Notes
You must use kecap manis (sweet soy sauce) for this — it is much thicker and sweeter than regular soy sauce and gives this dish its special flavor. Look for it in the Asian foods aisle at your grocery store. Good news: leftovers taste even better the next day because the flavors keep soaking in overnight!